Best Open Faced Chicken And Cheese Quesadillas Recipes

CRISPY OPEN-FACED QUESADILLAS

Steps:

• 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
• Preheat the broiler.
• Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
• Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

OPEN-FACED CHICKEN AND CHEESE QUESADILLAS

Steps:

• 1. Preheat the broiler. Heat the oil in a medium skillet until hot and shimmering. Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides. Drain on paper towels. Add additional oil, if needed. In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total. Season with salt and pepper. Cut the chicken crosswise into thin strips. Reserve. 2. Put the tortillas on a large baking sheet and divide the cheese evenly on top. Run under the hot broiler until the cheese is melted, about 45 seconds. Remove from the oven. Arrange half of the chicken in the center of each tortilla. Top with salsa and sour cream. Garnish with a sprig of cilantro. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OPEN-FACE CHILE-CHEESE QUESADILLAS

Steps:

• Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
• Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.

OPEN-FACED CHICKEN SANDWICHES

Steps:

• Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.